Pumpkin Pasta with Tomatoes and Porcini Mushrooms

5 from 3 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 178 kcal


  • 10 g Dried porcini mushrooms
  • 350 g Hokkaido pumpkin
  • 70 g Onions
  • 1 Clove of garlic
  • 1 branch Rosemary
  • 2 tbsp Olive oil
  • 50 ml White wine dry
  • Salt
  • 200 g Pasta
  • 30 g Dried tomatoes - soft
  • Black pepper from the mill


  • Roughly chop the mushrooms and pour about 50 ml of boiling water over them. Let it steep for 20 minutes. Remove the seeds and the "web" from the pumpkin. Remove the peel from large specimens (like mine). To dice. Clean the onion and garlic and cut into small cubes. Wash rosemary, shake dry and chop.
  • Heat the oil in a large pan and sauté the onion and garlic. Add the pumpkin and rosemary and simmer for about 5 minutes. Deglaze with the wine and reduce slightly. Now add the mushrooms with the soaking water, lightly salt and cook covered for about 10 minutes.
  • Prepare the pasta in parallel. Tomatoes - I had dried soft tomatoes, comparable in softness to apricots. The taste was significantly more fruity than other dried tomatoes from the pack or from oil. An insider tip for me and I topped up my supply right away. Cut these into narrow strips.
  • Drain the pasta and add to the vegetables with the tomatoes. Mix well and season again. Arrange on a plate and finally add some black pepper again.


Serving: 100gCalories: 178kcalCarbohydrates: 22.1gProtein: 4.5gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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